Savory Crescent Chicken Squares Jan Peterson
1 – 3oz. pkg. cream cheese, softened
1 Tbsp. butter, softened
2 cups cubed cooked chicken
1 Tbsp. Chopped fresh chives or onion
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. chopped pimientos (optional)
Crescent Dinner Rolls
¾ cup seasoned croutons, crushed
1 Tbsp. melted butter
Heat oven to 350 degrees. In bowl, combine cream cheese one Tbsp. softened butter, beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos. Mix well.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Spoon ½ cup chicken mixture on to center of each rectangle. Pull 4 corners of dough to center of chicken mixture, twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 2 Tbsp. melted butter, sprinkle with crushed croutons. Bake at 350 degrees for 25 to 30 minutes or until golden brown.